The first time I ate at Nick’s Place was on Nusa Lembongan. The second, third, and fourth times too. When I heard they were opening on Nusa Penida, I was skeptical—would the quality translate? Would the remote location work? Most importantly: would the ribs be the same?
I took the boat over specifically to find out. Here’s the report: Nick’s Place Nusa Penida delivers the same slow-cooked pork ribs that built their reputation, in a setting that makes perfect sense for Penida’s more rugged energy.
From Lembongan Legend to Penida Essential
The Backstory
Nick’s Place earned its reputation on Lembongan through consistency—great ribs, generous portions, casual atmosphere, fair prices. Word spread through traveler reviews and social media until “Nick’s Place ribs” became something you planned island trips around.
Opening on Penida was logical. The islands are connected by regular boat service, many travelers visit both, and Penida’s more intense sightseeing creates serious appetite.
The Verdict: Same Ribs, Different Context
The ribs are identical—same slow-cooking method, same house BBQ sauce, same portion sizes. What changed is the context. Lembongan is beach-relaxed; Penida is adventure-exhausted. The Penida branch feels like a reward at day’s end, not a sunset stroll destination.
What Makes the BBQ Work
The Technique
Slow-cooked until tender, finished on a charcoal grill. The house sauce balances sweet, smoky, and tangy. The texture hits that ideal middle—yielding meat with some bite, not mush, not tough.
The Portions
A full rack is genuinely a full rack—enough for two adults or one very hungry person with leftovers. Half-racks work for lighter meals.
The Consistency
This matters most. We’ve eaten at Nick’s Place across multiple years, both islands, various staff. The ribs are always good. Always.
The Penida-Specific Experience
Post-Adventure Refueling
Nusa Penida days are physical. Hiking down to Kelingking Beach (and back up—those stairs!), the long drive to Diamond Beach, snorkeling with mantas. By evening, you’re tired, possibly sunburned, definitely hungry.
Nick’s Place Penida is located near the main harbor area (Toyapakeh), accessible without long night drives on rough roads. You can shower at your accommodation, head over by 6-7 PM, and eat substantial food that feels earned.
The Full Menu: Beyond Ribs
Burgers and Comfort Food: Sometimes you don’t want ribs. The burgers are solid—proper patties, good buns. Pizza works for sharing or solo meals.
Indonesian and Seafood: Nasi goreng, mie goreng, grilled fish, calamari. The Indonesian dishes are authentic, the seafood is local and fresh.
Vegetarian Options: Vegetable fried rice, gado-gado, tofu/tempe dishes, salads. Enough variety that vegetarians don’t feel limited.
How to Plan Your BBQ Night
Booking: WhatsApp ahead with date, time, and party size. Penida gets busy in peak season (July-August, December-January).
Timing: Anytime after 6 PM works. Unlike Lembongan, there’s no sunset rush—the appeal is post-adventure refueling.
Getting There: Located near Toyapakeh/harbor area, easy to find on Google Maps. From most accommodations, it’s a short scooter ride or affordable taxi.
What to Order: First-timers: full rack to share, see what the fuss is about. Return visitors: you know your preference.
The Bottom Line
“Best BBQ in Nusa Penida” is a specific claim, and Nick’s Place earns it through consistency and focus. They do one thing exceptionally well—slow-cooked pork ribs—and build everything else around supporting that. If you’ve hiked Kelingking, conquered Diamond Beach, or just survived the roads, you deserve these ribs.